JP6920706B1 - How to introduce substances into foodstuffs - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method capable of controlling the introduction amount and / or the introduction depth of a substance to be introduced into a food material by a simple method. SOLUTION: In the method for introducing a substance into a food material according to the present invention, an introduction driving force is generated by utilizing a change in the volume of gas in the food material due to a temperature rise and fall of the food material, and the inside of the food material retains a shape recognizable in appearance. It is a method of introducing a substance into a substance, which raises the temperature of the food material, causes vaporization of the dissolved gas in the food material, vaporization of water in the food material, and volume expansion of the gas in the food material containing these, and subsequently, the food material under normal pressure. The temperature is lowered by contacting the substance with the introduced substance, and the introduction driving force generated by causing the aggregation of the water vapor in the food and the volume contraction of the gas in the food is adjusted, and the amount and / or the introduction depth of the substance into the food is adjusted. It is characterized by controlling. [Selection diagram] None

Description

The present invention relates to a method of introducing a substance into a food material having a shape that can be recognized by appearance by generating an introduction driving force by utilizing a change in the volume of gas in the food material due to a temperature increase or decrease of the food material.

Against the backdrop of a super-aging society, demand for food for the elderly is increasing. In recent years, shape-retaining softened foods have been attracting attention in addition to chopped foods, liquid foods, and molded foods that have been the mainstream foods for the elderly. Shape-retaining softened foods are soft in appearance, and despite their size that makes them satisfying to eat, they can enjoy their color, shape, taste and aroma, and retain the original texture of the food.

Conventionally, as a method for processing foods softly, a method of heating under normal pressure for a long time and boiling softly, or a pressure heating method of heating under a pressurized state has been used. However, in recent years, as a method of achieving softness while maintaining the shape, which could not be achieved by the conventional method, a method of impregnating a food material with a food-grade degrading enzyme and decomposing the tissue adhesive substance in the food material to prepare the food material to be soft has been used. Has been done.

So far, the present inventors have invented a method of thawing a frozen food in an enzyme solution, reducing the pressure, and holding the frozen food under reduced pressure for 5 to 60 minutes to impregnate the food with the enzyme (see Patent Document 1). .. This method is called the freeze-impregnation method, and requires pretreatment to freeze and thaw the food to relax the intercellular spaces, and decompression pressure treatment to rapidly replace the air and moisture in the intercellular spaces inside the food with enzymes outside the food. It has become. The present inventors have developed a freeze-impregnation method, and have also invented a method for rapidly impregnating an enzyme into a food material in a short time and efficiently (see Patent Document 2). This method is a method of decompressing the food material in a heated state, and can rapidly replace the water vapor and water generated by vaporization inside the food material with the enzyme outside the food material. As described above, normally, a vacuum impregnation treatment is used instead of a dipping treatment for impregnating the food material with the enzyme. Since the decomposing enzyme can be introduced to the center of the food material in a short time in the vacuum impregnation treatment, the tissue adhesive substance inside the food material can be decomposed evenly even in a thick shape-retaining food material, and the food material can be softened evenly and uniformly.

The freeze impregnation method is one of the so-called "substance impregnation techniques" in which a substance is impregnated into foodstuffs. So far, as a substance impregnation technique, a dipping method typified by seasoning pickling such as salt pickling, miso pickling, and dregs pickling has been used for a long time. All you have to do is immerse the ingredients in the seasoning, and substances such as seasoning ingredients are infiltrated by permeation and diffusion. The seasoning ingredients soak into the ingredients and can be processed deliciously. However, the dipping method has a problem that it takes time for the substance to permeate into the food material (see Patent Document 3). Therefore, a heating method in which the ingredients are boiled in a soaked state and a pressure heating method in which the ingredients are heated in a pressurized state are considered and widely used. By being given a large amount of heat energy, quality deterioration such as shape loss and hardening of foodstuffs is likely to occur. Furthermore, it cannot be impregnated with a substance that is easily denatured by heat, such as an enzyme.

Japanese Unexamined Patent Publication No. 2003-284522 International Publication No. 2016-199766 Japanese Unexamined Patent Publication No. 2010-213651

In recent years, the development of foods for the elderly and those requiring long-term care has progressed, and shape-retaining softened foods are attracting attention. In particular, by impregnating the food material with an enzyme, it is possible to obtain a food material that is softer and has an excellent shape than the heating method and the pressure heating method. Since the enzyme is sensitive to heat and it is difficult to impregnate it by the heating method and the pressure heating method, and it is difficult to sufficiently permeate the enzyme into the food by the dipping method, the reduced pressure impregnation method is currently the mainstream as the enzyme impregnation method. It has become. On the other hand, in the decompression impregnation method, it is essential to introduce a decompression device capable of depressurizing foodstuffs, and the problem is that a large-scale introduction of the device is required. Further, in the depressurization process, it takes a certain amount of time to reach the target vacuum degree and return to the normal pressure, so that it becomes a rate-determining process in the processing process, which can be said to be a problem in mass production. That is, the problem to be solved by the present invention is simple and novel that a large amount of substances such as small molecule substances, polymer substances and viscous substances can be introduced into foodstuffs in a short time without using a pressure control device such as a decompression device. Is to provide a good method.

As a result of diligent studies on the substance introduction method, the present inventors have generated a strong introduction driving force by utilizing the volume change of the gas in the food material due to the temperature rise and fall of the food material, without using an expensive pressure device. It was found that a simple and useful substance introduction method can be realized. Based on such findings, the present invention has been completed.

（式中、Ｓ１：導入駆動力、Ｅ１：食材（動物性素材）の理論上の膨張率（％）、ｔ_１：降温後の温度（℃）、ｔ_２：昇温後の温度（℃）、ａ、ｂ、ｃは係数とする。）
［３］ 前記食材が植物性素材であり、下記数式で定義される導入駆動力Ｓ２を２１６以上に調節する、［１］に記載の食材への物質導入方法。

（式中、Ｓ２：導入駆動力、Ｅ２：食材（植物性素材）の理論上の膨張率（％）、ｔ_３：降温後の温度（℃）、ｔ_４：昇温後の温度（℃）、ａ、ｂ、ｃは係数とする。）
［４］ 前記食材の昇温後の温度が、４０℃以上１００℃以下である、［１］〜［３］のいずれかに記載の食材への物質導入方法。
［５］ 前記食材の昇温後の温度と前記導入物質の温度の差が、１０℃以上である、［１］〜［４］のいずれかに記載の食材への物質導入方法。
［６］ 前記導入物質が、タンパク質、油脂、酵素、多糖類、増粘剤、乳化剤、澱粉、及び微生物からなる群から選択される少なくとも一種である、［１］〜［５］のいずれかに記載の食材への物質導入方法。
［７］ 前記食材の昇温方法として、湿熱加熱、誘電加熱、飽和水蒸気加熱、過熱水蒸気加熱、焼成加熱、及びジュール加熱からなる群から選択される少なくとも一種を利用する、［１］〜［６］のいずれかに記載の食材への物質導入方法。
［８］ 前記食材の前処理工程として、冷凍、湿熱加熱、誘電加熱、飽和水蒸気加熱、過熱水蒸気加熱、加圧加熱、焼成加熱、ジュール加熱、筋切り、タンブリング、脱水、脱脂、乾燥、酸処理、アルカリ処理、酵素処理、誘電処理、超音波処理、重曹処理、アルコール浸漬からなる群から選択される少なくとも一種を用いる、［１］〜［７］のいずれかに記載の食材への物質導入方法。
［９］ 前記導入物質の提供方法が、浸漬、噴霧、塗布、及び物質保持基材との接触からなる群から選択される少なくとも一種である、［１］〜［８］のいずれかに記載の食材への物質導入方法。
［１０］ 前記食材内に２種類以上の導入物質を層状に導入する、［１］〜［９］のいずれかに記載の食材への物質導入方法。
［１１］ 食材の温度及び導入物質の温度を制御できる加熱装置を用いる、［１］〜［１０］のいずれかに記載の食材への物質導入方法。
［１２］ ［１］〜［１１］のいずれかに記載の食材への物質導入方法を用いる、物質導入食材の製造方法。
［１３］ ［１２］に記載の方法により製造された物質導入食材を用いる、加工食品の製造方法。 That is, the present invention is as follows.
[1] A method of introducing a substance into a food material having a shape that can be recognized by appearance by generating an introduction driving force by utilizing a change in the volume of gas in the food material due to a temperature increase or decrease of the food material.
The temperature of the food is raised, causing the vaporization of the dissolved gas in the food, the vaporization of the water in the food, and the volume expansion of the gas in the food containing these.
Then, under normal pressure, the temperature of the food is lowered by bringing it into contact with the introduced substance.
To a foodstuff, which is characterized by controlling the introduction amount and / or the introduction depth of a substance into the foodstuff by adjusting the introduction driving force generated by causing the aggregation of water vapor in the foodstuff and the volume contraction of the gas in the foodstuff. Material introduction method.
[2] The method for introducing a substance into a foodstuff according to [1], wherein the foodstuff is an animal material and the introduction driving force S1 defined by the following mathematical formula is adjusted to 233 or more.

(In the formula, S1: introduction driving force, E1: theoretical expansion coefficient (%) of foodstuff (animal material), t ₁ : temperature after temperature reduction (° C.), t ₂ : temperature after temperature rise (° C.) , A, b, c are coefficients.)
[3] The method for introducing a substance into a foodstuff according to [1], wherein the foodstuff is a vegetable material and the introduction driving force S2 defined by the following mathematical formula is adjusted to 216 or more.

(In the formula, S2: introduction driving force, E2: theoretical expansion coefficient (%) of foodstuff (vegetable material), t ₃ : temperature after temperature decrease (° C), t ₄ : temperature after temperature rise (° C) , A, b, c are coefficients.)
[4] The method for introducing a substance into a food material according to any one of [1] to [3], wherein the temperature of the food material after the temperature rise is 40 ° C. or higher and 100 ° C. or lower.
[5] The method for introducing a substance into a food material according to any one of [1] to [4], wherein the difference between the temperature of the food material after the temperature rise and the temperature of the introduced substance is 10 ° C. or more.
[6] The introduced substance is any one of [1] to [5], which is at least one selected from the group consisting of proteins, fats and oils, enzymes, polysaccharides, thickeners, emulsifiers, starches, and microorganisms. How to introduce substances into the listed ingredients.
[7] As a method for raising the temperature of the food material, at least one selected from the group consisting of moist heat heating, dielectric heating, saturated steam heating, superheated steam heating, baking heating, and Joule heating is used, [1] to [6]. ] The method of introducing a substance into the ingredients described in any of.
[8] As the pretreatment step of the food material, freezing, moist heat heating, dielectric heating, saturated steam heating, superheated steam heating, pressure heating, baking heating, Joule heating, streak cutting, tumbling, dehydration, degreasing, drying, acid treatment The method for introducing a substance into a food material according to any one of [1] to [7], wherein at least one selected from the group consisting of alkali treatment, enzyme treatment, dielectric treatment, ultrasonic treatment, baking soda treatment, and alcohol immersion is used. ..
[9] The method according to any one of [1] to [8], wherein the method for providing the introduced substance is at least one selected from the group consisting of immersion, spraying, coating, and contact with a substance-retaining substrate. How to introduce substances into foodstuffs.
[10] The method for introducing a substance into a food material according to any one of [1] to [9], wherein two or more kinds of introduced substances are introduced into the food material in layers.
[11] The method for introducing a substance into a food material according to any one of [1] to [10], which uses a heating device capable of controlling the temperature of the food material and the temperature of the introduced substance.
[12] A method for producing a substance-introduced food material, which uses the method for introducing a substance into the food material according to any one of [1] to [11].
[13] A method for producing a processed food using a substance-introduced food material produced by the method according to [12].

The substance introduction method of the present invention is an introduction method utilizing the volume change (expansion / contraction phenomenon) of the gas in the food material due to the temperature rise and fall of the food material, and is a conventional immersion method in which the substance is introduced by utilizing the permeation / diffusion phenomenon of the substance. Compared with, a large introduction driving force can be obtained. Therefore, in the case of foodstuffs having the same shape, a dramatic reduction in the substance introduction time and an increase in the introduction amount can be seen. For example, in the process of introducing a seasoning to the center of a food material to produce a processed food, the seasoning process that conventionally took one hour or more can be shortened to several minutes.

Further, unlike the vacuum impregnation method and the pressure impregnation method, the substance introduction method of the present invention does not require an expensive pressure device, and a large amount of substance can be introduced by a simple method. That is, since the pressure control step that is rate-determining in the vacuum impregnation method and the pressure impregnation method is not required and mass production and continuous production are possible, the introduction cost and the manufacturing cost can be suppressed as compared with the conventional method.

Further, in the substance introduction method of the present invention, the degree of expansion / contraction of the gas in the food material can be adjusted by adjusting the temperature at the time of contact between the food material and the material to be introduced, and the generated introduction driving force can be arbitrarily controlled. can. That is, the introduction amount and / or the introduction depth of the substance to be introduced into the food material can be arbitrarily controlled. Since the above-mentioned introduction driving force is continuously generated during the temperature lowering process of the food material, the substances can be introduced stepwise (layered) into the food material by separately contacting a plurality of introduced substances during the temperature lowering process. .. By giving the introduced substance properties such as viscosity, it is possible to suppress the diffusion of the introduced substance after introduction. Utilizing this property, it is possible to manufacture new foods in which multiple substances are introduced step by step.

The substances that can be introduced by the substance introduction method of the present invention are not limited to low molecular substances such as salts and monosaccharides, but high molecular substances such as polysaccharides and enzymes can also be introduced. Further, unlike the heating method and the pressurized heating method, since there is no step of applying heat to the introduced substance, nutritional components such as vitamins that are easily decomposed by heat can be introduced. Further, unlike the decompression method, since there is no step of depressurizing the introduced substance, it is possible to introduce an aroma component that easily volatilizes under reduced pressure, a baking soda solution that easily foams, a viscous substance, and the like. That is, it is possible to produce a new food containing a high amount of substances such as functional components and aroma components that have been difficult to introduce into foods in large quantities.

[Material introduction method]
The present invention provides a method for introducing a substance into a food material that retains a shape that can be recognized by appearance, and a substance that generates an introduction driving force by utilizing a change in the volume of gas in the food material due to a temperature increase or decrease of the food material. This is the introduction method.

(1) Foodstuffs The foodstuffs used in the present invention that retain a shape that can be recognized by appearance are foodstuffs that retain a shape that allows the foodstuff itself to be sufficiently recognized from the appearance. Such shape-retaining foodstuffs have the original tissue structure, and do not include liquid foods or paste foods that have been mashed with a mixer or the like and whose foodstuff structure has collapsed. You can use the shaped foods that you eat in a normal meal, and you can use the foods as they are, or you can cut them and use them. When prepared by cutting, for example, the food material can be prepared by cutting ginkgo, round slices, half-moon slices, strip slices, slice slices, random slices, or the like.

The type of such ingredients may be any of animal and vegetable materials, and raw ingredients and cooked or cooked ingredients such as boiled, baked, steamed, and fried can also be used. .. Specifically, animal materials include meat such as chicken, pork, beef, horse meat, mutton, and clams, clams, clams, clams, mackerel, clams, clams, clams, salmon, red fish, atka mackerel, squid, and octopus. , Seafood such as scallops, clams, and horse meat. In addition, as plant materials, vegetables such as daikon, carrot, beef shimeji mushroom, shimeji mushroom, ginger, cabbage, white vegetables, asparagus, green beans, onions, spinach, komatsuna, broccoli, cauliflower, gourd, eggplant, green beans, potatoes, and sweet beans. , Sweet potatoes, pumpkins and other potatoes, soybeans, red beans, Kintoki beans, black beans, pea beans, chick beans and other beans, rice, wheat, awa and other grains, tangerines, apples, thighs, cherry blossoms, pears, pineapples, Fruits such as bananas, strawberries, plums and chestnuts, mushrooms such as shiitake mushrooms, shimeji mushrooms, enoki mushrooms, nameko, pine mushrooms and eringi, and algae such as combs, seaweeds and elbows can be mentioned. Further, it may be a processed food obtained by processing the above ingredients. Processed foods include meatballs, hamburgers, meatballs such as grilled meatballs, egg products such as omelets, omelets, and boiled eggs, marine products such as kamaboko and chikuwa, pickles, delicatessen items, noodles, and various confectioneries. It may be food. In addition, meat potatoes and delicatessen such as Chikuzen-ni may be used. These processed foods can be remolded into shape-retaining foodstuffs having the organizational structure of the present invention and recognizable in appearance.

(2) Pretreatment of foodstuffs Foodstuffs can be pretreated to relax tissue gaps prior to the introduction treatment of substances. By relaxing the tissue gap, it becomes possible to vaporize the dissolved gas in the food material, vaporize the water in the food material, and expand the gas in the food material by the heat treatment described later, and a strong substance introduction driving force is generated in the food material. The pretreatment allows the substance to be efficiently introduced to the center of the food. Pretreatment methods for tissue relaxation include freezing, moist heat heating, dielectric heating, saturated steam heating, superheated steam heating, pressure heating, baking heating, Joule heating, streak cutting (tenderizing), tumbling (rolling), dehydration, and degreasing. Examples thereof include drying, acid treatment, alkali treatment, enzyme treatment, dielectric treatment, ultrasonic treatment, baking soda treatment, alcohol immersion and the like, and one or two or more selected from these groups can be treated in combination. Here, the tissue gaps are, for example, cell gaps in which cells are adhered to each other in the case of vegetable foodstuffs, and protein fiber gaps such as muscle fiber proteins, myofibrillar proteins, and bound fiber proteins in the case of animal foodstuffs. , Fat cell gap, etc.

Freezing and thawing treatments can relax the structure by forming ice crystals and thawing of water in the food. For freezing, a general freezing device can be used, from slow freezing at -18 ° C to rapid freezing at -40 ° C. Ice crystals do not grow easily in quick freezing, and depending on the foodstuff, a sufficient tissue relaxation effect may not be obtained, but it can be used in combination with other tissue relaxation methods such as heating.

As the thawing method, natural thawing, thawing in running water, thawing in a refrigerator, heat thawing, dielectric heating thawing and the like can be used. However, a method of minimizing the drip from the ingredients is preferable from the viewpoint of quality, and an appropriate selection is made according to the ingredients.

In the tissue relaxation method using heat treatment, the tissue can be relaxed by softening by thermal decomposition. In particular, dielectric heating and superheated steam heating are synergistically effective in mitigating the structure because voids are generated by drying the surface of the food material as well as softening by heating. In the case of animal foods such as meat, the protein can be relaxed by heating it to, for example, 65 ° C. or higher, heat-denaturing it, and contracting it to provide voids between tissues. On the other hand, for example, by heating at a low temperature of 65 ° C. or lower, the tissue can be further relaxed by leaving the flexibility of the tissue.

Tenderizing, tumbling and rolling can alleviate the texture by physically destroying the ingredients. In particular, it is used for foodstuffs such as meat and fish and shellfish, and can be relaxed by increasing the flexibility of the tissue by cutting the muscle by tendering. As the tenderizer, either a piercing type or a roll rotating type can be used, and the density and pitch width of the blade may be appropriately selected according to the size and thickness of the food material so that the shape does not collapse. In the tumbling process, the number of rotations can be set so that the shape of the food material does not collapse. In the tumbling process, the ingredients can be seasoned at the same time, and vacuum tumbling can also be used. In the rolling process, the structure can be partially destroyed and softened by processing the food material using a meat hammer or the like, and the structure can be relaxed.

Dehydration can alleviate the tissue by removing some water in the food material because voids are formed in the tissue. As a dehydration method, a device such as a centrifuge may be used, or a material having a water-absorbing action such as water-absorbing paper may be brought into contact with the dehydrating material. Further, it may be dehydrated by an osmotic effect using salts such as salt.

Drying can relax the tissue by creating voids by reducing the water content of the food. As the drying method, air drying such as hot air or cold air, vacuum drying, freeze drying, microwave drying and the like can be used. In the present invention, since the phase transition of water in the food material is used, a part of the water content in the food material is dried without being excessively dried, and then stored to homogenize the water distribution in the food material. The voids increase and the tissue is relaxed.

Acid and alkali treatment can alleviate the structure by denaturing the food structure. Food additives such as citric acid, malic acid, acetic acid, and phosphoric acid can be used as the acid treatment, and food additives such as carbonate, phosphate, and citrate can be used as the alkali treatment. Enzymatic treatment relaxes the texture of the food by decomposing the tissue on the surface of the food. Animal foods such as meat and fish are soaked in a protease enzyme solution in advance, and vegetable foods such as vegetables and fruits are soaked in pectinase or cellulase enzyme liquid in advance to decompose the surface of the food to relax the tissue.

(3) Substances to be introduced The substances to be introduced into the foodstuffs can be selected from any of low molecular weight substances, high molecular weight substances, viscous substances, and microorganisms, and one type or a combination of two or more types can be introduced. Specifically, along with high-molecular substances and viscous substances such as proteins, fats and oils, enzymes, polysaccharides, thickeners, emulsifiers, and starches generally used for cooking and processing foods, edible pigments, vitamins and the like , Minerals such as iron, calcium, zinc, iodine, various amino acids such as glycine, glutamic acid, aspartic acid, iodine contrast media (iopamidol, etc.), barium contrast media (barium sulfate, etc.) used in medical test foods, etc. Low molecular weight substances such as medical contrast media can also be introduced.

For example, an enzyme is introduced to produce a shape-retaining softened food, and a thickener or modified starch is introduced to impart a water separation suppressing function. In addition, when making fortified foods such as minerals and vitamins, introduce those substances. If the ingredients are seasoned at the same time, seasonings, amino acids, etc. are introduced. Similarly, in the production of a new texture food, a functional food, and a food for contrast examination, the introduced substance can be appropriately selected and produced.

Examples of enzymes include enzymes that decompose proteins such as proteases and peptidases into amino acids and peptide, amylase, glucanase, cellulase, pectinase, pectinesterase, hemicellulase, β-glucosidase, mannase, xylanase, alginate lyase, chitosanase, inulinase, and chitinase. Enzymes that decompose polysaccharides such as starch, cellulose, inulin, glucomannan, xylan, alginic acid, and fucoidan into oligosaccharides, enzymes that decompose fat such as lipase, enzymes that digest and decompose ingredients such as pancreatin and pepsin, Examples thereof include transglutaminase that adheres proteins. These may be used alone or in combination of two or more as long as they do not inhibit the interaction.

Examples of fats and oils include oils and fats generally used as foods such as salad oil, corn oil, soybean oil, sesame oil, rapeseed oil, rice oil, cottonseed oil, palm oil, pork oil, beef tallow, and milk fat. The fats and oils may be used alone or as emulsified fats and oils. Alternatively, only the emulsifier may be introduced. As the emulsifier, for example, emulsifiers used in food processing such as glycerin fatty acid ester, sucrose fatty acid ester, lecithin, and sodium casein can be used.

Examples of the thickener and starch include wheat starch, rice starch, cornstarch, potato starch, tapioca starch, sweet potato starch, curdran, agar, gelatin, pectin, CMC, xanthan gum, guar gum, gellan gum and the like. .. Starch can also be used as modified starch. Starch can be used in either the ungelatinized state or the gelatinized state. By introducing these substances into foodstuffs, it is possible to prevent the diffusion of the substances. Thereby, two or more kinds of introduced substances can be maintained in layers in the food material.

Examples of microorganisms include microorganisms used in fermented foods such as lactic acid bacteria, Bacillus subtilis (Bacillus natto), acetic acid bacteria, molds (Koji mold, blue mold, etc.), yeasts (beer yeast, sake yeast, baker's yeast, etc.). be able to.

When two or more kinds of introduced substances are used in combination, use within a range in which a plurality of substances do not interfere with each other. The introduced substance can be provided to the food in either liquid or powder state. The method of providing the introduced substance may be contact by a method such as immersing in the food material, spraying, or coating, or the food material may be brought into contact with the base material holding the substance. When the introduced substance is dissolved in a solvent and brought into contact with the substance, the pH can be adjusted according to the properties of the introduced substance. When introducing a protein such as an enzyme, it is advisable to adjust the pH in the range of 3 to 10 by using phosphoric acid, citric acid, or salts thereof so that the protein is not denatured.

(4) Material introduction method The substance introduction method of the present invention is (i) a step of raising the temperature of a food material to cause vaporization of dissolved gas in the food material, vaporization of water in the food material, and volume expansion of the gas in the food material containing these. (Ii) The step of lowering the temperature of the food by bringing the food into contact with the introduced substance under normal pressure, (iii) The temperature of the food causes the aggregation of water vapor in the food and the volume contraction of the gas in the food to generate the introduction driving force. It is characterized by carrying out a process of introducing a substance into a food material tissue. The introduction driving force generated is significantly larger than the impregnation driving force utilizing the permeation / diffusion phenomenon generated by the existing immersion method. Furthermore, by using a food material with a relaxed structure, the flexibility of the food material can be utilized, the volume of the gas in the food material changes reliably, and the rapid introduction of the substance and a sufficient introduction amount can be secured.

（式中 Ｐ：圧力 Ｔ：温度（Ｋ） Ｖ：気体体積）
すなわち、常圧下においては食材内気体の体積は温度に比例して大きくなる。理論上、食材温度（食材の中心温度）が１０℃（２８３Ｋ）のときと比べて、食材内気体の体積は７０℃（３４３Ｋ）のとき約１．２１倍、８０℃（３５３Ｋ）のとき約１．２５倍、９０℃（３６３Ｋ）のとき約１．２８倍に膨張することになる。
さらに食材の加熱時には食材内溶存気体の気化及び食材内水分の気化が起こる。食材内の水分は気化により理論上１、７００倍に体積膨張することから、加熱エネルギーによる食材内水分の気化が進む加熱条件を実施した場合には、ボイル・シャルルの法則により増加する食材内気体の膨張に加えて、更に強力な気体膨脹が起こり、強力な導入駆動力が発現する。また、食材温度の上昇に伴って起こる食材内成分の相変化（油脂の溶解など）や加熱変性（タンパク質変性）等による食材構造の軟化（柔軟性増加）は、食材の昇温による食材内気体の体積膨張をより促進する作用として働き、好都合である。 (I) A step of raising the temperature of the food material to vaporize the dissolved gas in the food material, vaporizing the water content in the food material, and expanding the volume of the gas in the food material containing these. Vaporization and expansion of gas in the foodstuff occur. The volume of gas in the food during heating follows Boyle-Charles' law (1).

(P in the formula: pressure T: temperature (K) V: gas volume)
That is, under normal pressure, the volume of gas in the food material increases in proportion to the temperature. Theoretically, the volume of gas in the food is about 1.21 times when the temperature of the food (center temperature of the food) is 10 ° C (283K) and about 1.21 times when the temperature of the gas in the food is 70 ° C (343K) and about 80 ° C (353K). At 1.25 times and 90 ° C. (363K), it expands about 1.28 times.
Further, when the food material is heated, the dissolved gas in the food material is vaporized and the water content in the food material is vaporized. Moisture in foodstuffs theoretically expands 1,700 times in volume due to vaporization, so when heating conditions are implemented in which the moisture in foodstuffs is vaporized by heating energy, the gas in foodstuffs increases according to Boyle-Charles' law. In addition to the expansion of the gas, a stronger gas expansion occurs, and a strong introduction driving force is developed. In addition, the softening of the food structure (increased flexibility) due to phase changes (dissolution of fats and oils, etc.) and heat denaturation (protein denaturation) of the ingredients in the food that occur as the temperature of the food rises is the gas in the food due to the temperature rise of the food. It works as an action to further promote the volume expansion of the protein, which is convenient.

The temperature rise of the food material is not particularly limited, and can be performed by a conventionally known heating method used for cooking and processing the food material. The temperature of the food material after the temperature rise is usually 40 ° C. or higher and 100 ° C. or lower, and the lower limit is preferably 50 ° C. or higher, more preferably 60 ° C. or higher. Examples of the method for raising the temperature of the food material include heat treatment such as boiling, baking, steaming, and frying. Examples of the heat treatment include moist heat heating, dielectric heating, saturated steam heating, superheated steam heating, firing heating, and Joule heating, and any heating principle of conduction, radiation, or convection may be used.

(Ii) Step of bringing the introduced substance into contact with the food material to lower the temperature For the contact between the introduced substance and the food material, methods such as coating, spraying, and dipping are used, and the introduced substance is a solution dissolved in a solvent such as water even if it is in powder form. It can be used in a state, dispersed in a solvent, or emulsified with an emulsifier. In the case of contacting in a liquid state, the foodstuff may be taken out from the liquid after the contact and the subsequent treatment may be carried out, or the subsequent treatment may be carried out while being immersed in the liquid.

(Iii) Step of introducing a substance into a food material tissue by generating an introduction driving force by lowering the temperature of the food material The temperature of the food material is lowered by bringing the food material after the temperature rise into contact with the introduced substance. The temperature at which the food is lowered is not particularly limited, but is preferably 5 ° C. or higher, more preferably 10 ° C. or higher, and even more preferably 20 ° C. or higher in order to generate a sufficient introduction driving force. Further, the difference between the temperature of the food material and the temperature of the introduced substance after the temperature rise is preferably 10 ° C. or higher, more preferably 15 ° C. or higher, and further preferably 20 ° C. in order to sufficiently lower the temperature of the foodstuff. It is above ℃. The temperature of the introduced substance can be appropriately adjusted according to the temperature of the food material after the temperature rise, but is preferably 60 ° C. or lower, more preferably 50 ° C. or lower.
According to the principle of generating the introduction driving force, the most effective way to generate the introduction driving force is to directly contact the introduced substance whose temperature is lower than the separately prepared food material temperature with the heated food material. It can be a method of rapidly contracting the expanding gas generated inside, and a strong introduction driving force can be obtained.
When the foodstuff is heated in a solution such as a seasoning liquid to raise the temperature, after heating the foodstuff, the foodstuff is taken out from the solution and immersed in the introduction substance solution lower than the foodstuff temperature to generate a strong introduction driving force. You can take the method. Furthermore, it is also possible to pour a lower temperature introduction substance solution into the foodstuff heated in the solution and quench the solution together to generate a temperature difference between the temperature-raising foodstuff and the solution to generate an introduction driving force. ..
As described in (i), since the volume of the gas in the food material follows Boyle-Charles' law, the amount of the substance introduced in the food material increases as the temperature of the food material decreases in contact with the introduced substance. On the other hand, when animal fats and oils and sugars that solidify when cooled are used as introduction substances, those who come into contact with foodstuffs by adjusting the temperature range to 30 to 50 ° C as appropriate so that the introduction substances can maintain the solution state. Is good.
By carrying out the above steps (i) to (iii), a strong substance introduction driving force can be obtained without the need for an expensive pressure device, and the substance can be introduced into the food material in a short time. ..

（式中、Ｓ１：導入駆動力、Ｅ１：食材（動物性素材）の理論上の膨張率（％）、ｔ_１：降温後の温度（℃）、ｔ_２：昇温後の温度（℃）、ａ、ｂ、ｃは係数とする。）
なお、係数ａ、ｂ、ｃは各食材の膨張率の実測値から求められる。膨張率の実測値は式（ＩＶ）を用いて、１０℃から９０℃まで１０℃間隔で算出する。算出した膨張率の実測値と加熱温度の関係から、最小二乗法を用いて求められる指数近似式を算出し、係数ａ、ｂ、ｃの値を決定する。このとき、基準温度（１０℃）における膨張率は１００％とし、近似式はこの点を通るものとする。
Ｅ_Ａ＝Ｈ１／Ｈ２×１００ ・・・（ＩＶ）
（式中、Ｅ_Ａ：食材（動物性素材）の膨張率の実測値（％）、Ｈ１：降温後の食材の硬さ、Ｈ２：昇温後の食材の硬さとする）
ここで、食材の昇温による膨張率は食材体積変化の実測値から求めることもできるが、食材の膨張は食材内気体の膨張や収縮と連動しており、気体からなる食材内空隙が変動していることから、食材の物性測定による硬さ変化で求めることができる。 (5) Adjustment of introduction driving force When the food material is an animal material, the introduction driving force S1 defined by the following formula is preferably adjusted to 233 or more, more preferably 405 or more, and further preferably 789 or more. It is possible to carry out powerful substance introduction into foodstuffs.

(In the formula, S1: introduction driving force, E1: theoretical expansion coefficient (%) of foodstuff (animal material), t ₁ : temperature after temperature reduction (° C.), t ₂ : temperature after temperature rise (° C.) , A, b, c are coefficients.)
The coefficients a, b, and c are obtained from the measured values of the expansion coefficient of each food material. The measured value of the expansion coefficient is calculated from 10 ° C. to 90 ° C. at 10 ° C. intervals using the formula (IV). From the relationship between the calculated measured value of the expansion coefficient and the heating temperature, an exponential approximation formula obtained by using the least squares method is calculated, and the values of the coefficients a, b, and c are determined. At this time, the expansion coefficient at the reference temperature (10 ° C.) is 100%, and the approximate expression passes through this point.
_{E A = H1 / H2 × 100} ··· (IV)
(Wherein, E _A: measured value of the expansion rate of the food (animal material) (%), H1: Hardness ingredients after cooling, H2: the hardness of the food after heating)
Here, the expansion rate due to the temperature rise of the food material can be obtained from the measured value of the change in the volume of the food material, but the expansion of the food material is linked with the expansion and contraction of the gas in the food material, and the void in the food material made of gas fluctuates. Therefore, it can be obtained by changing the hardness of the food by measuring the physical properties of the food.

（式中、Ｓ２：導入駆動力、Ｅ２：食材（植物性素材）の理論上の膨張率（％）、ｔ_３：降温後の温度（℃）、ｔ_４：昇温後の温度（℃）、ａ、ｂ、ｃは係数とする。）
なお、係数ａ、ｂ、ｃは各食材の膨張率の実測値から求められる。膨張率の実測値は式（ＶＩＩＩ）を用いて、１０℃から９０℃まで１０℃間隔で算出する。算出した膨張率の実測値と加熱温度の関係から、最小二乗法を用いて求められる指数近似式を算出し、係数ａ、ｂ、ｃの値を決定する。このとき、基準温度（１０℃）における膨張率は１００％とし、近似式はこの点を通るものとする。
Ｅ_Ｂ＝Ｈ３／Ｈ４×１００ ・・・（ＶＩＩＩ）
（式中、Ｅ_Ｂ：食材（植物性素材）の膨張率の実測値（％）、Ｈ３：昇温前の食材の硬さ、Ｈ４：昇温後の食材の硬さとする）
ここで、食材の昇温による膨張率は食材体積変化の実測値から求めることもできるが、食材の膨張は食材内気体の膨張や収縮と連動しており、気体からなる食材内空隙が変動していることから、食材の物性測定による硬さ変化で求めることができる。 When the food material is a vegetable material, a strong substance introduction driving force is obtained by adjusting the introduction driving force S2 defined by the following formula to preferably 216 or more, more preferably 401 or more, and further preferably 764 or more. be able to.

(In the formula, S2: introduction driving force, E2: theoretical expansion coefficient (%) of foodstuff (vegetable material), t ₃ : temperature after temperature decrease (° C), t ₄ : temperature after temperature rise (° C) , A, b, c are coefficients.)
The coefficients a, b, and c are obtained from the measured values of the expansion coefficient of each food material. The measured value of the expansion coefficient is calculated from 10 ° C. to 90 ° C. at 10 ° C. intervals using the formula (VIII). From the relationship between the calculated measured value of the expansion coefficient and the heating temperature, an exponential approximation formula obtained by using the least squares method is calculated, and the values of the coefficients a, b, and c are determined. At this time, the expansion coefficient at the reference temperature (10 ° C.) is 100%, and the approximate expression passes through this point.
_{E B = H3 / H4 × 100} ··· (VIII)
(Wherein, E _B: Ingredients (measured value of plant material) expansion rate (%), H3: hardness of heated before food, H4: the hardness of the food after heating)
Here, the expansion rate due to the temperature rise of the food material can be obtained from the measured value of the change in the volume of the food material, but the expansion of the food material is linked with the expansion and contraction of the gas in the food material, and the void in the food material made of gas fluctuates. Therefore, it can be obtained by changing the hardness of the food by measuring the physical properties of the food.

(6) Method for Producing Substance-Introduced Foodstuff and Processed Food According to the method for producing a substance-introduced foodstuff of the present invention, a large amount of substance can be quickly and mass-introduced into the foodstuff by using the above-mentioned substance-introducing method. Ingredients or foods into which a substance has been introduced can be further processed into processed foods. For example, processed foods having a long shelf life can be produced by heating, freezing, drying, etc., or new processed foods can be produced using the introduced food as a processing raw material.

(7) Heating device In the substance introduction method of the present invention, it is preferable to use a heating device capable of controlling the temperature of the food material and the temperature of the introduced substance. As the heating device, a commercially available device may be used. For example, a microwave oven, a hot plate, a steamer, etc. for home use can be mentioned. These heating devices can also be equipped with a solution tank or the like capable of holding the introduced substance, and can be a device that automatically brings the introduced substance into contact with the food material following heating of the food material and automatically introduces the substance into the food material. It can also be used easily.

The substance introduction method of the present invention will be specifically described with reference to the following examples, but the present invention is not limited to these examples.

(1) Introduction of a substance (dye) into a Japanese radish utilizing a change in the volume of gas in the food material due to temperature rise and fall [Example 1]
<Ingredient preparation>
A commercially available radish was sliced into 2 cm thick slices, and then the central portion was hollowed out by a 3.5 × 3.5 cm die-cutting to form a 3.5 × 3.5 × 2 cm shape. The molded sample was heated in a steam convection oven (manufactured by Maruzen Co., Ltd., SSC-04MSC type) at 95 ° C. for 20 minutes. After heating, the heat was removed and the product was frozen in a freezer overnight. The frozen sample was thawed under running water and used for the test.

<Temperature adjustment of ingredients>
The sample was boiled in boiling water for 5 minutes. The temperature of the ingredients at that time was 92 ° C. The food material temperature indicates the core temperature (core temperature) of the food material, and a temperature logger (manufactured by AS ONE Co., Ltd., TL3663 type) connected to a needle type temperature sensor (manufactured by AS ONE Co., Ltd., H9631-02 type) is used. It was measured.

<Preparation of introduction solution>
Edible Red No. 101 (manufactured by Sanei Chemical Industry Co., Ltd.) was used as the introduction substance. It was dissolved in purified water to prepare 0.01% (w / v).

<Substance introduction processing>
Immediately after heating, the sample was immersed in an introduction solution cooled to 4 ° C. for 5 minutes. After immersion, the sample was removed from the introduction solution. The temperature of the food material after the immersion was completed was 10 ° C.

[Example 2]
The sample was treated in the same manner as in Example 1 except that the sample was heated at 97 ° C. for 10 minutes using a steam convection oven (manufactured by Maruzen Co., Ltd., SSC-04MSC type). The temperature of the food after heating was 95 ° C, and the temperature of the food after immersion was 10 ° C.

[Example 3]
The sample was treated in the same manner as in Example 1 except that the sample was heated at 120 ° C. for 7 minutes using a combination mode of a steam convection oven (manufactured by Maruzen Co., Ltd., SSC-04MSC type). The temperature of the food after heating was 97 ° C, and the temperature of the food after immersion was 10 ° C.

[Example 4]
The sample was treated in the same manner as in Example 1 except that the sample was heated using the warming mode of a microwave oven (NE-SU30HA, manufactured by Matsushita Electric Industrial Co., Ltd.). The temperature of the food after heating was 95 ° C, and the temperature of the food after immersion was 10 ° C.

[Example 5]
The sample was treated in the same manner as in Example 1 except that the sample was heated at 180 ° C. for 3 minutes using an electric fryer (EFK-A10-TJ manufactured by Zojirushi Mahobin Co., Ltd.). Salad oil (manufactured by Nisshin Oillio Group Co., Ltd.) was used as the frying oil. The heating temperature at that time was 97 ° C., and the temperature of the food material after immersion was 10 ° C.

[Example 6]
The sample immediately after heating was treated in the same manner as in Example 1 except that the sample immediately after heating was sandwiched between two non-woven fabrics impregnated with the introduction solution cooled to 4 ° C. and contacted for 5 minutes. The temperature of the food material after heating was 92 ° C., and the temperature of the food material after contact with the non-woven fabric was 30 ° C. As the non-woven fabric, a non-woven fabric made of natural pulp was molded into a size of 10 cm × 10 cm and used.

[Example 7]
The treatment was carried out in the same manner as in Example 1 except that the introduction solution cooled to 4 ° C. was applied to the surface of the sample immediately after heating. The temperature of the food material after heating was 92 ° C., and the sample temperature 5 minutes after applying the introduction liquid was 35 ° C.

[Comparative Example 1]
The sample was treated in the same manner as in Example 1 except that the sample was heated, cooled to 10 ° C., and immersed in the introduction solution cooled to 4 ° C. for 5 minutes.

<Confirmation of substance introduction>
The equatorial plane of the samples obtained in Examples 1 to 7 and Comparative Example 1 above was divided into two. The cross section was photographed, and the color region of hue -10 to 10, saturation 65 to 190, and lightness 80 to 150 was extracted using the analysis software PopImaging 4.0 to confirm the introduction of the red dye. The ratio of the extracted red area to the entire cross-sectional area was calculated, and the calculation results are shown in Table 1. From the results in Table 1, it was confirmed that by utilizing the volume change of the gas in the food material due to the temperature rise and fall of the food material, it is possible to rapidly and mass-introduce the substance into the radish regardless of the method of raising the temperature of the food material and the method of contacting the substance. Was done.

(2) Introduction of substances (enzymes) into various animal materials by adjusting the introduction driving force S1 [Example 8]
<Ingredient preparation>
Commercially available mackerel fillets (60 g, 1.5 cm thick, frozen) were thawed, tenderized with a muscle cutting machine (manufactured by JACCARD), and cut into 2 cm widths to prepare foodstuffs. The sample was heated at 90 ° C. for 15 minutes using a steam convection oven (manufactured by Maruzen Co., Ltd., SSC-04MSC type). Those radiated at room temperature were used in the test.

<Preparation of introduced substance solution>
A proteolytic enzyme (plant-derived protease, manufactured by Shin Nihon Kagaku Kogyo Co., Ltd.) was used as the introduction substance. It was dissolved in 1% saline solution to adjust to 0.1% (w / v).

<Temperature adjustment of ingredients>
The preheated sample was heated in a steam convection oven (manufactured by Maruzen Co., Ltd., SSC-04MSC type) at a predetermined temperature (92 ° C., 82 ° C., 72 ° C., 62 ° C., 52 ° C.) for 15 minutes. The sample was prepared by warming the sample for 1 hour with an incubator (manufactured by Sanyo Electric Co., Ltd., MOV-212S) set at 42 ° C. and 32 ° C. at 40 ° C. and 30 ° C. The temperature was adjusted at 20 ° C. at room temperature and at 10 ° C. in a refrigerator. It was confirmed that the temperature of the food material reached each temperature (90, 80, 70, 60, 50, 40, 30, 20 and 10 ° C.) and used in the test.

（式中、Ｓ１：導入駆動力、Ｅ１：食材（動物性素材）の理論上の膨張率（％）、ｔ_１：降温後の温度（℃）、ｔ_２：昇温後の温度（℃）、ａ、ｂ、ｃは係数とする。）
なお、係数ａ、ｂ、ｃは各食材の膨張率の実測値から求められる。膨張率の実測値は式（ＩＶ）を用いて、１０℃から９０℃まで１０℃間隔で算出する。算出した膨張率の実測値と加熱温度の関係から、最小二乗法を用いて求められる指数近似式を算出し、係数ａ、ｂ、ｃの値を決定する。このとき、基準温度（１０℃）における膨張率は１００％とし、近似式はこの点を通るものとする。
Ｅ_Ａ＝Ｈ１／Ｈ２×１００ ・・・（ＩＶ）
（式中、Ｅ_Ａ：食材（動物性素材）の膨張率の実測値（％）、Ｈ１：降温後の食材の硬さ、Ｈ２：昇温後の食材の硬さとする）
本実施例の指数近似式は、Ｅ１＝１７．４×ｅｘｐ（０．０１６２×ｔ）+７９．６であった。導入駆動力Ｓ１の算出結果を表２に示した。 <Calculation of introduction driving force S1>
The hardness of the temperature-adjusted sample was measured using a creep meter (manufactured by Yamaden Co., Ltd.). ^{The hardness was defined as the value of the maximum stress (N / m 2} ) obtained by penetrating 70% of a plunger having a diameter of 3 mm at a speed of 10 mm / sec, and was the average value measured at two locations for each of five or more samples. The sample after the hardness measurement was cooled to 10 ° C., and the hardness after cooling was measured again. It was calculated expansion ratio of ingredients from the measured value of hardness ingredients after these cooling (H1) and the hardness of the food after heating (H2) and (E _A). Based on the calculated value, the introduction driving force S1 defined by the following mathematical formula was calculated.

(In the formula, S1: introduction driving force, E1: theoretical expansion coefficient (%) of foodstuff (animal material), t ₁ : temperature after temperature reduction (° C.), t ₂ : temperature after temperature rise (° C.) , A, b, c are coefficients.)
The coefficients a, b, and c are obtained from the measured values of the expansion coefficient of each food material. The measured value of the expansion coefficient is calculated from 10 ° C. to 90 ° C. at 10 ° C. intervals using the formula (IV). From the relationship between the calculated measured value of the expansion coefficient and the heating temperature, an exponential approximation formula obtained by using the least squares method is calculated, and the values of the coefficients a, b, and c are determined. At this time, the expansion coefficient at the reference temperature (10 ° C.) is 100%, and the approximate expression passes through this point.
_{E A = H1 / H2 × 100} ··· (IV)
(Wherein, E _A: measured value of the expansion rate of the food (animal material) (%), H1: Hardness ingredients after cooling, H2: the hardness of the food after heating)
The exponential approximation formula of this example was E1 = 17.4 × exp (0.0162 × t) + 79.6. The calculation results of the introduction driving force S1 are shown in Table 2.

<Substance introduction processing>
The temperature-adjusted sample was immersed in the enzyme solution prepared at 4 ° C. for 5 minutes, and the enzyme solution was introduced. The temperature of each ingredient after immersion was 10 ° C.

<Enzyme reaction and enzyme inactivation treatment>
After introducing the enzyme solution, the sample was taken out from the enzyme solution and subjected to an enzymatic reaction in a refrigerator set at 4 ° C. for 16 hours. Subsequently, the enzyme was completely inactivated by heating in a steam convection oven (manufactured by Maruzen Co., Ltd., SSC-04MSC type) set at 80 ° C. for 20 minutes.

[Example 9]
As a sample, except that commercially available pork tenderloin frozen in a freezer overnight, thawed, tenderized with a muscle cutting machine (manufactured by JACCARD), and then cut into 3 × 3 × 1 cm was used. In the same manner, the introduction driving force S1 was calculated. The exponential approximation formula of this example was E1 = 18.2 × exp (0.0171 × t) + 78.4. The calculation results of the introduction driving force S1 are shown in Table 2. Further, in the same manner as in Example 8, the sample was subjected to a substance introduction treatment, followed by an enzyme reaction and an enzyme deactivation treatment.

[Example 10]
As a sample, the same as in Example 8 except that a commercially available breast breast meat frozen in a freezer overnight was thawed, tenderized with a muscle cutting machine (manufactured by JACCARD), and then cut into 2 cm squares was used. The introduction driving force S1 was calculated. The exponential approximation formula of this example was E1 = 2085 × exp (0.000359 × t) -1993. The calculation results of the introduction driving force S1 are shown in Table 2. Further, in the same manner as in Example 8, the sample was subjected to a substance introduction treatment, followed by an enzyme reaction and an enzyme deactivation treatment.

[Example 11]
As a sample, the same as in Example 8 except that a commercially available cod fillet (60 g, 1.5 cm thick, frozen) was thawed, tenderized with a muscle cutting machine (manufactured by JACCARD), and then cut into a width of 2 cm. Then, the introduction driving force S1 was calculated. The exponential approximation formula of this example was E1 = 12.1 × exp (0.0253 × t) + 84.4. The calculation results of the introduction driving force S1 are shown in Table 2. Further, in the same manner as in Example 8, the sample was subjected to a substance introduction treatment, followed by an enzyme reaction and an enzyme deactivation treatment.

[Example 12]
As a sample, except that a commercially available beef thigh meat frozen in a freezer overnight was thawed, tenderized with a muscle cutting machine (manufactured by JACCARD), and then cut into 3 × 3 × 1 cm, the same as in Example 8. In the same manner, the introduction driving force S1 was calculated. The exponential approximation formula of this example was E1 = 138 × exp (0.00539 × t) -45.6. The calculation results of the introduction driving force S1 are shown in Table 2. Further, in the same manner as in Example 8, the sample was subjected to a substance introduction treatment, followed by an enzyme reaction and an enzyme deactivation treatment.

[Example 13]
The introduction driving force S1 was calculated in the same manner as in Example 12 except that the preheating was not performed at the time of preparing the food material. The exponential approximation formula of this example was E1 = 13.0 × exp (0.0225 × t) + 83.7. The calculation results of the introduction driving force S1 are shown in Table 2. Further, in the same manner as in Example 8, the sample was subjected to a substance introduction treatment, followed by an enzyme reaction and an enzyme deactivation treatment.

<Result>
Each sample after the enzyme reaction and the enzyme inactivation treatment was subjected to sensory evaluation by a trained panelist according to the following evaluation criteria. The evaluation results are shown in Table 2. By adjusting the introduction driving force S1 for each animal material, the substance (enzyme) could be sufficiently introduced into the food material and the food material could be sufficiently softened. Further, by adjusting the introduction driving force S1, the amount of the substance introduced could be adjusted and the degree of softening of the food material could be adjusted.
[Evaluation criteria]
〇: It was sufficiently softened as compared with the treatment group at 10 ° C.
Δ: It was softened as compared with the 10 ° C. treatment group.
X: There was almost no difference from the 10 ° C. treatment group.

(3) Introduction of substances (enzymes) into various plant materials by adjusting the introduction driving force S2 [Example 14]
<Ingredient preparation>
A commercially available carrot was purchased, the skin was peeled thickly, and it was cut into 1 cm thick ginkgo biloba. It was heated in a steam convection oven (manufactured by Maruzen Co., Ltd., SSC-04MSC type) set at 95 ° C. for 20 minutes. After heat dissipation, it was frozen overnight in a freezer, and when used, it was thawed under running water and used for the test.

<Preparation of introduced substance solution>
A plant tissue degrading enzyme (derived from mold, manufactured by Yakult Pharmaceutical Co., Ltd.) was used as an introduction substance, and the mixture was dissolved in purified water to prepare 0.1% (w / v).

<Sample temperature adjustment>
The sample was heated in a steam convection oven (manufactured by Maruzen Co., Ltd., SSC-04MSC type) at a predetermined temperature (92 ° C, 82 ° C, 72 ° C, 62 ° C, 52 ° C) for 15 minutes. 40 ° C and 30 ° C are incubators (manufactured by Sanyo Electric Co., Ltd., MOV-212S) set to 42 ° C and 32 ° C, and 20 ° C and 10 ° C are temperatures in a constant temperature water tank (manufactured by Yamato Scientific Co., Ltd., BB600). Prepared. It was confirmed that the temperature of the food material reached each temperature (90, 80, 70, 60, 50, 40, 30, 20 and 10 ° C.) and used in the test.

（式中、Ｓ２：導入駆動力、Ｅ２：食材（植物性素材）の理論上の膨張率（％）、ｔ_３：降温後の温度（℃）、ｔ_４：昇温後の温度（℃）、ａ、ｂ、ｃは係数とする。）
なお、係数ａ、ｂ、ｃは各食材の膨張率の実測値から求められる。膨張率の実測値は式（ＶＩＩＩ）を用いて、１０℃から９０℃まで１０℃間隔で算出する。算出した膨張率の実測値と加熱温度の関係から、最小二乗法を用いて求められる指数近似式を算出し、係数ａ、ｂ、ｃの値を決定する。このとき、基準温度（１０℃）における膨張率は１００％とし、近似式はこの点を通るものとする。
Ｅ_Ｂ＝Ｈ３／Ｈ４×１００ ・・・（ＶＩＩＩ）
（式中、Ｅ_Ｂ：食材（植物性素材）の膨張率の実測値（％）、Ｈ３：昇温前の食材の硬さ、Ｈ４：昇温後の食材の硬さとする）
本実施例の指数近似式は、Ｅ２＝０．５７９×ｅｘｐ（０．０５４９×ｔ）＋９９．０であった。導入駆動力Ｓ２の算出結果を表３に示した。 <Calculation of introduction driving force S2>
The hardness of the temperature-adjusted sample was measured using a creep meter (manufactured by Yamaden Co., Ltd.). ^{The hardness was defined as the value of the maximum stress (N / m 2} ) obtained by penetrating 70% of a plunger having a diameter of 3 mm at a speed of 10 mm / sec, and was the average value measured at one location for each of 10 or more samples. Similarly, the hardness of the sample before the temperature rise was measured. It was calculated expansion ratio of ingredients from the measured values of the hardness of these heating before food (H3) and the hardness of the food after heating _(H4) (E B). Based on the calculated value, the introduction driving force S2 defined by the following mathematical formula was calculated.

(In the formula, S2: introduction driving force, E2: theoretical expansion coefficient (%) of foodstuff (vegetable material), t ₃ : temperature after temperature decrease (° C), t ₄ : temperature after temperature rise (° C) , A, b, c are coefficients.)
The coefficients a, b, and c are obtained from the measured values of the expansion coefficient of each food material. The measured value of the expansion coefficient is calculated from 10 ° C. to 90 ° C. at 10 ° C. intervals using the formula (VIII). From the relationship between the calculated measured value of the expansion coefficient and the heating temperature, an exponential approximation formula obtained by using the least squares method is calculated, and the values of the coefficients a, b, and c are determined. At this time, the expansion coefficient at the reference temperature (10 ° C.) is 100%, and the approximate expression passes through this point.
_{E B = H3 / H4 × 100} ··· (VIII)
(Wherein, E _B: Ingredients (measured value of plant material) expansion rate (%), H3: hardness of heated before food, H4: the hardness of the food after heating)
The exponential approximation formula of this example was E2 = 0.579 × exp (0.0549 × t) + 99.0. The calculation results of the introduction driving force S2 are shown in Table 3.

<Substance introduction processing>
The temperature-adjusted sample was immersed in the enzyme solution prepared at 4 ° C. for 5 minutes, and the enzyme solution was introduced. The temperature of each ingredient after immersion was 10 ° C.

<Enzyme reaction and enzyme inactivation treatment>
After introducing the enzyme solution, the sample was taken out from the enzyme solution and subjected to an enzymatic reaction in a refrigerator set at 4 ° C. for 16 hours. Subsequently, the enzyme was completely inactivated by heating in a steam convection oven (manufactured by Maruzen Co., Ltd., SSC-04MSC type) set at 95 ° C. for 20 minutes.

[Example 15]
As a sample, a commercially available bamboo shoot (boiled in water) was cut into 1 cm thick ginkgo biloba, boiled in boiling water for 30 minutes, frozen in a freezer overnight, and thawed in running water. , The introduction driving force S2 was calculated. The exponential approximation formula of this example was E2 = 11.3 × exp (0.0245 × t) + 85.6. The calculation results of the introduction driving force S2 are shown in Table 3. Further, in the same manner as in Example 14, the sample was subjected to a substance introduction treatment, followed by an enzyme reaction and an enzyme deactivation treatment.

<Result>
Each sample after the enzyme reaction and the enzyme inactivation treatment was subjected to sensory evaluation by a trained panelist according to the following evaluation criteria. The evaluation results are shown in Table 3. By adjusting the introduction driving force S2 for each plant material, the substance (enzyme) could be sufficiently introduced into the food material and the food material could be sufficiently softened. Further, by adjusting the introduction driving force S2, the amount of the substance introduced could be adjusted and the degree of softening of the food material could be adjusted.
[Evaluation criteria]
〇: It was sufficiently softened as compared with the treatment group at 10 ° C.
Δ: It was softened as compared with the 10 ° C. treatment group.
X: There was almost no difference from the 10 ° C. treatment group.

(4) Introduction of a substance (enzyme) into mackerel by adjusting the temperature rise and fall temperature [Examples 16 to 18]
<Ingredient preparation>
Commercially available mackerel fillets (60 g, 1.5 cm thick, frozen) were thawed, tenderized with a muscle cutting machine (manufactured by JACCARD), and cut into 2 cm widths to prepare foodstuffs. The sample was heated in a steam convection oven (manufactured by Maruzen Co., Ltd., SSC-04MSC type) at 90 ° C. for 15 minutes. Those radiated at room temperature were used in the test.

<Preparation of introduction solution>
A proteolytic enzyme (plant-derived protease, manufactured by Shin Nihon Kagaku Kogyo Co., Ltd.) was used as the introduction substance. It was dissolved in 1% saline solution to adjust to 0.1% (w / v).

<Temperature adjustment of ingredients>
The sample after preheating was heated in a steam convection oven (manufactured by Maruzen Co., Ltd., SSC-04MSC type) at a predetermined temperature (82 ° C. or 52 ° C.) for 15 minutes. After confirming that the temperature of the food material reached each temperature (80 and 50 ° C.), it was used in the test.

<Measurement of food temperature drop history>
A sample heated to 80 ° C. or 50 ° C. was immersed in water prepared at 4 ° C. for 5 minutes, and the temperature of the food material at that time was recorded. The food material temperature indicates the core temperature (core temperature) of the food material, and a temperature logger (manufactured by AS ONE Co., Ltd., TL3663 type) connected to a needle type temperature sensor (manufactured by AS ONE Co., Ltd., H9631-02 type) is used. The sensor was inserted all the way to the center of the food and measured at 5-second intervals.

<Determination of immersion time>
From the measured temperature history, it takes 1 minute and 20 seconds to cool the sample from 80 ° C to 60 ° C, 3 minutes and 40 seconds to cool it from 80 ° C to 30 ° C, and 1 minute to cool it from 50 ° C to 30 ° C. It took 50 seconds.

<Substance introduction processing>
A sample whose temperature was adjusted to 80 ° C. or 50 ° C. was immersed in an enzyme solution prepared at 4 ° C. according to the above-mentioned immersion time.

<Enzyme reaction and enzyme inactivation treatment>
After introducing the enzyme solution, the sample was taken out from the enzyme solution and subjected to an enzymatic reaction in a refrigerator set at 4 ° C. for 16 hours. Subsequently, the enzyme was completely inactivated by heating in a steam convection oven (manufactured by Maruzen Co., Ltd., SSC-04MSC type) set at 80 ° C. for 20 minutes.

<Control production>
A sample preheated in a steam convection oven at 92 ° C. (manufactured by Maruzen Co., Ltd., SSC-04MSC type) for 15 minutes was cooled to 10 ° C. and then placed in an enzyme solution prepared at 4 ° C. for a predetermined time (1 minute 20 seconds). (1 minute 50 seconds and 3 minutes 40 seconds) was immersed. After the immersion, the enzyme reaction and the enzyme inactivation treatment were carried out as described above.

<Measurement of physical properties>
After cooling the mackerel after the enzymatic reaction to room temperature (25 ° C.), the hardness was measured using a creep meter (manufactured by Yamaden Co., Ltd.). ^{The hardness was defined as the value of the maximum stress (N / m 2} ) obtained by penetrating 70% of a plunger having a diameter of 3 mm at a speed of 10 mm / sec, and was the average value measured at two locations for each of five or more samples. The ratio of the hardness of each sample to the control hardness was defined as the softening rate (%) and is shown in Table 4.

<Result>
In each embodiment, the value of the introduction driving force S1 calculated from the values shown in Table 2 is shown. Examples 16 and 17 were very soft as compared with the control, and were softened smoothly to the inside. In Example 18, the inside of Example 18 was softened at a depth of about 3 mm from the surface over the entire surface as compared with the control, and the texture was different. Therefore, by adjusting the temperature rise and fall temperature of mackerel, the amount of substance introduced and the depth of introduction could be adjusted.

(5) Introducing a substance (enzyme) into the breast meat by adjusting the temperature rise [Examples 19 to 22]
Commercially available breast breast meat frozen in a freezer overnight was thawed, tenderized with a muscle cutting machine (manufactured by JACCARD), and then cut into 2 cm squares to prepare foodstuffs. The sample was heated in a steam convection oven (manufactured by Maruzen Co., Ltd., SSC-04MSC type) at 90 ° C. for 15 minutes. Those radiated at room temperature were used in the test.

<Preparation of introduction solution>
A proteolytic enzyme (plant-derived protease, manufactured by Shin Nihon Kagaku Kogyo Co., Ltd.) was used as the introduction substance. It was dissolved in 1% saline solution to adjust to 0.1% (w / v).

<Temperature adjustment of ingredients>
The sample after preheating was heated in a steam convection oven (manufactured by Maruzen Co., Ltd., SSC-04MSC type) at a predetermined temperature (92 ° C, 82 ° C, 72 ° C, or 62 ° C) for 15 minutes. It was confirmed that the temperature of the food material reached each temperature (90, 80, 70 and 60 ° C.) and used in the test.

<Substance introduction processing>
Samples heated to 90 ° C., 80 ° C., 70 ° C., or 60 ° C. were immersed in an enzyme solution prepared at 4 ° C. for 5 minutes, respectively. The temperature of each ingredient after immersion was 10 ° C.

<Enzyme reaction and enzyme inactivation treatment>
After introducing the enzyme solution, the sample was taken out from the enzyme solution and subjected to an enzymatic reaction in a refrigerator set at 4 ° C. for 16 hours. Subsequently, the enzyme was completely inactivated by heating in a steam convection oven (manufactured by Maruzen Co., Ltd., SSC-04MSC type) set at 80 ° C. for 20 minutes.

<Control production>
The enzyme reaction was carried out in the same manner as in each example, except that the samples heated to 90 ° C., 80 ° C., 70 ° C., or 60 ° C. were cooled to 10 ° C. and then immersed in the enzyme solution prepared at 4 ° C. for 5 minutes. And enzyme deactivation treatment was performed.

<Measurement of physical properties>
After cooling the breast breast meat after the enzymatic reaction to room temperature (25 ° C.), the hardness was measured using a creep meter (manufactured by Yamaden Co., Ltd.). ^{The hardness was defined as the value of the maximum stress (N / m 2} ) obtained by penetrating 70% of a plunger having a diameter of 3 mm at a speed of 10 mm / sec, and was the average value measured at two locations for each of five or more samples. The ratio of the hardness of each sample to the control hardness was defined as the softening rate (%) and is shown in Table 5.

<Result>
In each embodiment, the value of the introduction driving force S1 calculated from the values shown in Table 2 is shown. In Examples 19 to 22, the amount of the substance introduced could be adjusted by adjusting the temperature rise temperature of the food material and the temperature difference between the temperature rise temperature and the temperature decrease temperature of the food material.

(6) Introducing a substance (enzyme) into the breast meat by adjusting the temperature decrease [Examples 23 to 25]
Commercially available breast breast meat frozen in a freezer overnight was thawed, tenderized with a muscle cutting machine (manufactured by JACCARD), and then cut into 2 cm squares to prepare foodstuffs. The sample was heated in a steam convection oven (manufactured by Maruzen Co., Ltd., SSC-04MSC type) at 90 ° C. for 15 minutes. Those radiated at room temperature were used in the test.

<Preparation of introduction solution>
A proteolytic enzyme (plant-derived protease, manufactured by Shin Nihon Kagaku Kogyo Co., Ltd.) was used as the introduction substance. It was dissolved in 1% saline solution to adjust to 0.1% (w / v).

<Temperature adjustment of ingredients>
The sample after preheating was heated in a steam convection oven (manufactured by Maruzen Co., Ltd., SSC-04MSC type) at 92 ° C. for 15 minutes. After confirming that the temperature of the food material reached 90 ° C., it was used in the test.

<Substance introduction processing>
The sample heated to 90 ° C. was immersed in an enzyme solution kept at 50 ° C., 40 ° C., and 30 ° C. for 5 minutes. The temperature of the food after immersion was 50, 40, and 30 ° C., respectively.

<Enzyme reaction and enzyme inactivation treatment>
After introducing the enzyme solution, the sample was taken out from the enzyme solution and subjected to an enzymatic reaction in a refrigerator set at 4 ° C. for 16 hours. Subsequently, the enzyme was completely inactivated by heating in a steam convection oven (manufactured by Maruzen Co., Ltd., SSC-04MSC type) set at 80 ° C. for 20 minutes.

<Control production>
After cooling the sample heated to 90 ° C. to 10 ° C., the enzyme reaction and the enzyme deactivation treatment were carried out in the same manner as in each example except that the sample was immersed in the enzyme solution prepared at 4 ° C. for 5 minutes.

<Measurement of physical properties>
After cooling the breast breast meat after the enzymatic reaction to room temperature (25 ° C.), the hardness was measured using a creep meter (manufactured by Yamaden Co., Ltd.). ^{The hardness was defined as the value of the maximum stress (N / m 2} ) obtained by penetrating 70% of a plunger having a diameter of 3 mm at a speed of 10 mm / sec, and was the average value measured at two locations for each of five or more samples. The ratio of the hardness of each sample to the control hardness was defined as the softening rate (%) and is shown in Table 6.

<Result>
In each embodiment, the value of the introduction driving force S1 calculated from the values shown in Table 2 is shown. In addition, the results of Example 19 are also shown. In Examples 23 to 25, the amount of the substance introduced could be adjusted by adjusting the temperature difference between the temperature decrease temperature of the food material and the temperature difference between the temperature rise temperature and the temperature decrease temperature of the food material.

(7) Introduction of a substance (seasoning) into Japanese radish by adjusting the temperature difference between the temperature after temperature rise and the introduced substance and the temperature falling temperature [Example 26]
<Ingredient preparation>
A commercially available radish was sliced into 2 cm thick slices, and then the central portion was hollowed out by a 3.5 × 3.5 cm die-cutting to form a 3.5 × 3.5 × 2 cm shape. The molded sample was heated in a steam convection oven (manufactured by Maruzen Co., Ltd., SSC-04MSC type) at 95 ° C. for 20 minutes. After heating, the heat was removed and the product was frozen in a freezer overnight. The frozen sample was thawed under running water and used for the test.

<Preparation of introduction solution>
As an introductory solution, concentrated soy sauce (manufactured by Kikkoman Co., Ltd.) was diluted 2-fold with purified water.

<Calculation of introduction driving force S2>
The introduction driving force S2 was calculated according to the method described in Examples 14 and 15.

<Sample temperature adjustment>
The sample was heated in a steam convection oven (manufactured by Maruzen Co., Ltd., SSC-04MSC type) at 92 ° C. for 10 minutes. After confirming that the temperature of the food material reached 90 ° C., it was used in the test.

<Substance introduction processing>
Immediately after heating, the sample was immersed in an infusion solution kept at 75 ° C. for 3 minutes. The product temperature after immersion was 78 ° C. After soaking, the liquid was removed and the soy sauce on the sample surface was wiped off.

[Example 27]
The substance introduction treatment was carried out in the same manner as in Example 26 except that the temperature of the introduction liquid was set to 80 ° C. The product temperature after immersion was 85 ° C.

[Example 28]
The substance introduction treatment was carried out in the same manner as in Example 26 except that the temperature of the introduction liquid was 80 ° C. and the immersion time was 5 minutes. The product temperature after immersion was 81 ° C.

<Confirmation of substance introduction>
The equatorial plane of the samples obtained in Examples 26 to 28 above was divided into two. A cross section was photographed, and color regions of hue 0 to 23, saturation 58 to 180, and lightness 0 to 160 were extracted using image analysis software PopImaging 4.0 to confirm the introduction of soy sauce. The ratio of the introduced area of the substance to the entire divided surface was calculated, and the calculation results are shown in Table 7. It was confirmed that the amount of the substance (soy sauce) introduced into the radish can be adjusted by adjusting the temperature difference between the temperature after the temperature rise and the temperature difference and the temperature decrease.

(8) Introduction of substance (fragrance component) into Japanese radish [Example 29]
<Ingredient preparation>
A commercially available radish was sliced into 2 cm thick slices, and then the central portion was hollowed out by a 3.5 × 3.5 cm die-cutting to form a 3.5 × 3.5 × 2 cm shape. The molded sample was heated in a steam convection oven (manufactured by Maruzen Co., Ltd., SSC-04MSC type) at 95 ° C. for 20 minutes. After heating, the heat was removed and the product was frozen in a freezer overnight. The frozen sample was thawed under running water and used for the test.

<Preparation of introduction solution>
Grain vinegar (manufactured by Mizkan Co., Ltd.) was diluted 10-fold with purified water as an introduction solution.

<Sample temperature adjustment>
The sample was heated in a steam convection oven (manufactured by Maruzen Co., Ltd., SSC-04MSC type) at 92 ° C. for 10 minutes. After confirming that the temperature of the food material reached 90 ° C., it was used in the test.

<Substance introduction processing>
Immediately after heating, the sample was immersed in an infusion solution cooled to 4 ° C. for 5 minutes. The sample temperature after immersion was 10 ° C. After the immersion, the liquid was removed, the surface of the sample was washed with water and lightly wiped off, and then the sample surface was placed side by side on a vat, wrapped and left to stand overnight in a refrigerator to volatilize the aroma components on the sample surface.

[Comparative Example 2]
The sample was subjected to a substance introduction treatment in the same manner as in Example 29, except that the sample after temperature adjustment was cooled to 10 ° C. and used.

<Sensory evaluation>
The surface of the sample was scraped off by 5 mm, and only the central portion was evaluated. It was carried out by 6 trained panelists A to F, and whether or not the scent of grain vinegar was felt from the sample was evaluated according to the following criteria. The evaluation results are shown in Table 8.
[Evaluation criteria]
◎: I strongly felt the scent of grain vinegar.
◯: I felt the scent of grain vinegar.
Δ: I felt a faint scent of grain vinegar.
X: No scent of grain vinegar was felt.

<Result>
In Example 29, 4 out of 6 panelists evaluated that they had a strong scent of grain vinegar, and 2 evaluated that they had a strong scent of grain vinegar. In the examples, the introduction liquid was introduced to the center of the sample, and it was considered that the aroma component could be retained even after storage. On the other hand, in Comparative Example 2, 1 out of 6 panelists evaluated that they felt a faint scent of grain vinegar, and 5 evaluated that they did not feel the scent of grain vinegar. In Comparative Example 2, it was considered that the introduction liquid could not be introduced into the central part of the sample.

(9) Introduction of viscous substance (soy sauce) to Japanese radish [Example 30]
<Ingredient preparation>
A commercially available radish was sliced into 2 cm thick slices, and then the central portion was hollowed out by a 3.5 × 3.5 cm die-cutting to form a 3.5 × 3.5 × 2 cm shape. The molded sample was heated in a steam convection oven (manufactured by Maruzen Co., Ltd., SSC-04MSC type) at 95 ° C. for 20 minutes. After heating, the heat was removed and the product was frozen in a freezer overnight. The frozen sample was thawed under running water and used for the test.

<Measurement of salinity>
After washing the surface of the sample with water, the water on the surface was wiped off, the central part was hollowed out with a 1.5 × 1.5 cm die-cutting, and the sample was molded into a size of 1.5 × 1.5 × 2 cm. The weight of the sample after molding was measured, equal weight of purified water was added, and the sample was pulverized with a crusher (Miller 800DG-C, manufactured by Iwatani Corporation). The salt concentration of the sample after pulverization was measured with a salt meter (SALTMATAL, manufactured by Atago Co., Ltd.), and the salt concentration at the center of the sample was determined. The salt concentration was the difference from the measured value of the untreated sample (blank).

<Preparation of introduction solution>
As an introductory solution, 1% of xanthan gum (manufactured by Mitsubishi Corporation Food Tech Co., Ltd.) was dissolved in concentrated soy sauce (manufactured by Kikkoman Co., Ltd.) to prepare a viscous solution.

<Sample temperature adjustment>
The sample was heated in a steam convection oven (manufactured by Maruzen Co., Ltd., SSC-04MSC type) at 92 ° C. for 10 minutes. After confirming that the temperature of the food material reached 90 ° C., it was used in the test.

<Substance introduction processing>
Immediately after heating, the sample was immersed in an infusion solution cooled to 4 ° C. for 5 minutes. After immersion, the liquid was removed and the salt concentration in the center of the sample was measured. The temperature of the food after immersion was 10 ° C.

[Comparative Example 3]
The sample was subjected to a substance introduction treatment in the same manner as in Example 30 except that the sample after temperature adjustment was cooled to 10 ° C. and used.

<Result>
Table 9 shows the salinity of the sample center of Example 30 and Comparative Example 3. In Example 30, even a viscous solution could be introduced to the center as compared with Comparative Example.

(10) Introduction of substances (oils and fats) into potatoes [Example 31]
<Ingredient preparation>
A commercially available potato (make-in) was sliced into 2 cm wide slices, and then die-cut into a cylindrical shape having a diameter of 2 cm and a thickness of 2 cm. It was heated in a steam convection oven (manufactured by Maruzen Co., Ltd., SSC-04MSC type) at 100 ° C. for 10 minutes. After heating, the crude heat was removed at room temperature, and then the product was frozen overnight in a freezer. The frozen sample was thawed under running water and used for the test.

<Adjustment of colored emulsified oils and fats>
To 60 g of canola oil (manufactured by Nisshin Oillio Group Co., Ltd.), 0.006 g of Sudan III (manufactured by Kanto Chemical Co., Inc.) was added and dissolved to obtain colored fats and oils. An emulsifier solution prepared by dissolving 2 g of an emulsifier (Poem J-0381V, manufactured by RIKEN Vitamin Co., Ltd.) in 140 ml of purified water is added to colored fats and oils, and stirred with a crusher (Miller 800DG-C, manufactured by Iwatani Corporation) for 30 seconds. Then, a colored emulsified fat and oil having a fat and oil content of 30% was prepared. The prepared colored emulsified fat was cooled to 4 ° C.

<Sample temperature adjustment>
The sample was heated in a steam convection oven (manufactured by Maruzen Co., Ltd., SSC-04MSC type) set at 97 ° C. for 15 minutes. After confirming that the temperature of the food material reached 95 ° C., it was used in the test.

<Substance introduction processing>
The heated potatoes were immersed in a colored emulsified oil / fat solution cooled to 4 ° C. and removed from the solution after 5 minutes. The temperature of the food after immersion was 10 ° C.

<Cross-section observation>
The potatoes that had been introduced using colored emulsified fats and oils were sliced along the equatorial plane after wiping off the surrounding oil, and the cross section of the potatoes was observed. A cross section of a potato is photographed, and a color region of hue 0-20, saturation 55-150, and brightness 100-200 is extracted using image analysis software PopImaging 4.0, and the ratio of the extracted region area to the sample cross-sectional area is calculated. bottom.

[Comparative Example 4]
The sample was subjected to a substance introduction treatment in the same manner as in Example 31 except that the sample after temperature adjustment was cooled to 10 ° C.

<Result>
Table 10 shows the results of image analysis of the cross sections of the potatoes prepared in Example 31 and Comparative Example 4. In the potato heated at 95 ° C. of Example 31, colored fats and oils were introduced to the inside, but in the unheated potatoes of Comparative Example 4, no fats and oils were introduced into the inside.

(11) Introduction of a substance into a Japanese radish in which the dispersion concentration of the substance is adjusted [Example 32]
<Ingredient preparation>
A commercially available radish was sliced into 2 cm thick slices, and then the central portion was hollowed out by a 3.5 × 3.5 cm die-cutting to form a 3.5 × 3.5 × 2 cm shape. The molded sample was heated in a steam convection oven (manufactured by Maruzen Co., Ltd., SSC-04MSC type) at 95 ° C. for 20 minutes. After heating, the heat was removed and the product was frozen in a freezer overnight. The frozen sample was thawed under running water and used for the test.

<Temperature adjustment of ingredients>
The sample was heated in a steam convection oven (manufactured by Maruzen Co., Ltd., SSC-04MSC type) at 92 ° C. for 10 minutes. After confirming that the temperature of the food material reached 90 ° C., it was used in the test.

<Preparation of introduction solution>
Edible Red No. 101 (manufactured by Sanei Chemical Industry Co., Ltd.) was used as the introduction substance. It was dissolved in purified water to prepare 0.01% (w / v). Further, rice starch (Matsutani Chemical Industry Co., Ltd. (Matsutani Chemical Industry Co., Ltd.) The product was dispersed to prepare a starch concentration of 0.1% (w / v).

<Substance introduction processing>
Immediately after heating, the sample was immersed in an introduction solution cooled to 4 ° C. for 5 minutes. After immersion, the sample was removed from the introduction solution. The temperature of the food after immersion was 10 ° C.

[Example 33]
The substance introduction treatment was carried out in the same manner as in Example 32 except that the starch was dispersed in the introduction solution to prepare the starch concentration at 0.3% (w / v).

<Confirmation of substance introduction>
The equatorial plane of the samples obtained in Examples 32 and 33 above was divided into two. A cross section was photographed and image analysis was performed in the same manner as in Example 1 to confirm the introduction of the red pigment. The ratio of the introduced area of the substance to the entire divided surface was calculated, and the calculation results are shown in Table 11. In addition, the results of Example 1 in which starch was not added to the introduction solution are also shown as controls. It was confirmed that the amount of substance (dye) introduced into radish can be adjusted by changing the starch concentration.

(12) Introducing a substance into a radish whose dispersion particle size is adjusted [Example 34]
<Ingredient preparation>
A commercially available radish was sliced into 2 cm thick slices, and then the central portion was hollowed out by a 3.5 × 3.5 cm die-cutting to form a 3.5 × 3.5 × 2 cm shape. The molded sample was heated in a steam convection oven (manufactured by Maruzen Co., Ltd., SSC-04MSC type) at 95 ° C. for 20 minutes. After heating, the heat was removed and the product was frozen in a freezer overnight. The frozen sample was thawed under running water and used for the test.

<Temperature adjustment of ingredients>
The sample was heated in a steam convection oven (manufactured by Maruzen Co., Ltd., SSC-04MSC type) at 92 ° C. for 10 minutes. After confirming that the temperature of the food material reached 90 ° C., it was used in the test.

<Preparation of introduction solution>
Edible Red No. 101 (manufactured by Sanei Chemical Industry Co., Ltd.) was used as the introduction substance. It was dissolved in purified water to prepare 0.01% (w / v). Further, rice starch (Matsutani Chemical Industry Co., Ltd. (Matsutani Chemical Industry Co., Ltd.) Co., Ltd., particle size: 2 to 5 μm) was dispersed to prepare a starch concentration of 0.1% (w / v).

<Substance introduction processing>
Immediately after heating, the sample was immersed in an introduction solution cooled to 4 ° C. for 5 minutes. After immersion, the sample was removed from the introduction solution. The temperature of the food after immersion was 10 ° C.

[Example 35]
The substance was introduced in the same manner as in Example 34 except that potato starch (manufactured by Aldrich Japan Co., Ltd., particle size: 30-40 μm) was dispersed in the introduction solution to prepare the starch concentration at 0.1% (w / v). Processing was performed.

<Confirmation of substance introduction>
The equatorial plane of the samples obtained in Examples 34 and 35 above was divided into two. The cross section was photographed, and the color region of hue -10 to 10, saturation 80 to 190, and lightness 80 to 150 was extracted using the analysis software PopImaging 4.0 to confirm the introduction of the red dye. The ratio of the introduced area of the substance to the entire divided surface was calculated, and the calculation results are shown in Table 12. It was confirmed that the amount of substance (dye) introduced into radish can be adjusted by adjusting the particle size using different types of starch.

(13) Introduction of two types of substances into Japanese radish [Example 36]
<Ingredient preparation>
A commercially available radish was sliced into 2 cm thick slices, and then the central portion was hollowed out by a 3.5 × 3.5 cm die-cutting to form a 3.5 × 3.5 × 2 cm shape. The molded sample was heated in a steam convection oven (manufactured by Maruzen Co., Ltd., SSC-04MSC type) at 95 ° C. for 20 minutes. After heating, the heat was removed and the product was frozen in a freezer overnight. The frozen sample was thawed under running water and used for the test.
<Temperature adjustment of ingredients>
The sample was heated in a steam convection oven (manufactured by Maruzen Co., Ltd., SSC-04MSC type) at 92 ° C. for 10 minutes. After confirming that the temperature of the food material reached 90 ° C., it was used in the test.

<Preparation of introduction solution>
As an introduction substance, crocin pigment green (manufactured by Kyoritsu Foods Co., Ltd.) was dissolved in purified water to prepare 0.03% (w / v) to obtain a green introduction solution. Further, as an introduction substance, Edible Red No. 101 (manufactured by Sanei Chemical Industry Co., Ltd.) was dissolved in purified water to prepare 0.01% (w / v) to obtain a red introduction solution A. Furthermore, as an introduction substance, 0.01% of edible red No. 101 (manufactured by Sanei Chemical Industry Co., Ltd.) and 1.5% of a thickening agent (manufactured by Sunus Co., Ltd.) are dissolved in purified water to introduce a viscous red color. Solution B was obtained.

<Substance introduction processing>
The sample immediately after heating was immersed in a green introduction solution cooled to 4 ° C. for 3 minutes, and then immersed in a red introduction solution A cooled to 4 ° C. for 1 minute. After immersion, the red sample was removed from the introduction solution. The temperature of the food material after being immersed in the green introduction solution was 50 ° C., and the temperature of the food material after being immersed in the red introduction solution A was 30 ° C.

[Example 37]
The substance was introduced in the same manner as in Example 36 except that the sample immediately after heating was immersed in a green introduction solution cooled to 4 ° C. for 3.5 minutes and then immersed in a red introduction solution A cooled to 4 ° C. for 0.5 minutes. Processing was performed. The temperature of the food material after being immersed in the green introduction solution was 45 ° C., and the temperature of the food material after being immersed in the red introduction solution A was 30 ° C.

[Example 38]
The substance was introduced in the same manner as in Example 36 except that the sample immediately after heating was immersed in a green introduction solution cooled to 4 ° C. for 3.5 minutes and then immersed in a red introduction solution B cooled to 4 ° C. for 0.5 minutes. Processing was performed. The temperature of the food material after being immersed in the green introduction solution was 45 ° C., and the temperature of the food material after being immersed in the red introduction solution B was 30 ° C.

<Confirmation of substance introduction>
The equatorial plane of the samples obtained in Examples 36 to 38 above was divided into two. The cross section was photographed and image analysis was performed in the same manner as in Example 1 to confirm the introduction of each dye. The ratio of the introduced area of the substance (red pigment) to the entire divided surface was calculated, and the calculation results are shown in Table 13. It was confirmed that the degree of coloring of the cross section can be adjusted by gradually introducing two kinds of dyes with a time lag. It was also confirmed that by introducing a viscous substance together with the red pigment, only the side surface can be colored red without diffusing the red pigment in the food material.

(14) Removal of components from Japanese radish [Example 39]
<Ingredient preparation>
A commercially available radish was sliced into 2 cm thick slices, and then the central portion was hollowed out by a 3.5 × 3.5 cm die-cutting to form a 3.5 × 3.5 × 2 cm shape. The molded sample was heated in a steam convection oven (manufactured by Maruzen Co., Ltd., SSC-04MSC type) at 95 ° C. for 20 minutes. After heating, the heat was removed and the product was frozen in a freezer overnight. The frozen sample was thawed under running water, 8% salt was added to the weight of the sample, 8% salt solution was further added, and the sample was salted overnight. As a result of measuring the salt concentration in the center of the sample according to the method for measuring the salt concentration described later, it was 4.98%.

<Measurement of salinity>
After washing the surface of the sample with water, the water on the surface was wiped off, the central part was hollowed out with a 1.5 × 1.5 cm die-cutting, and the sample was molded into a size of 1.5 × 1.5 × 2 cm. The weight of the sample after molding was measured, equal weight of purified water was added, and the sample was pulverized with a crusher (Miller 800DG-C, manufactured by Iwatani Corporation). The salinity of the sample after pulverization was measured with a salinity meter (Atago Co., Ltd., SALTMATAR), and the salinity in the center of the sample was determined.

<Preparation of introduction solution>
A plant tissue degrading enzyme (derived from mold, manufactured by Yakult Pharmaceutical Co., Ltd.) was used as the introduction substance. It was dissolved in purified water to prepare 0.1% (w / v).

<Sample temperature adjustment>
The salted sample was heated in a steam convection oven (manufactured by Maruzen Co., Ltd., SSC-04MSC type) at 95 ° C. for 10 minutes. After confirming that the temperature of the food material reached 93 ° C., it was used in the test.

<Enzyme solution introduction treatment>
Immediately after heating, the sample was immersed in an infusion solution cooled to 4 ° C. for 5 minutes. The temperature of the food after immersion was 10 ° C.

<Enzyme reaction and enzyme inactivation treatment>
After introducing the enzyme solution, the sample was taken out from the enzyme solution and subjected to an enzymatic reaction for 1 hour in a refrigerator set at 4 ° C. Subsequently, the enzyme was completely inactivated by heating in a steam convection oven (manufactured by Maruzen Co., Ltd., SSC-04MSC type) set at 95 ° C. for 10 minutes.

<Component removal process>
Immediately after deactivation, the sample was immersed in purified water cooled to 4 ° C. for 5 minutes. Then, the salt concentration in the central part was measured according to the above-mentioned method.

[Comparative Example 5]
The introduction solution after temperature adjustment was used as purified water and treated in the same manner as in Example 39 except that no enzyme was introduced.

[Comparative Example 6]
The sample was treated in the same manner as in Comparative Example 5 except that the sample was cooled to 10 ° C. after temperature adjustment and reheating.

<Result>
Table 14 shows the salinity of the sample center of Example 39 and Comparative Examples 5 and 6. By introducing the enzyme solution into the sample, salt removal could be promoted.

(15) Introduction of substance (enzyme) into chicken breast meat using a commercially available heating device [Examples 40 to 42]
<Sample preparation>
Commercially available breast breast meat frozen in a freezer overnight was thawed, tenderized with a muscle cutting machine (manufactured by JACCARD), and then cut into 2 cm squares to prepare foodstuffs.

<Heating equipment 1>
In Example 40, a microwave oven (manufactured by Toshiba Corporation, TE17B) was used. This microwave oven is equipped with a substance solution tank that can supply a cooled introduction substance solution, and the introduction substance solution is supplied into the food container after heating is completed.

<Heating equipment 2>
In Example 41, a hot plate (manufactured by Panasonic Corporation, KZ-HP2000) was used. This hot plate is equipped with a substance solution tank that can supply a cooled introduction substance solution, and the introduction substance solution is supplied into the food container after heating is completed.

<Heating equipment 3>
In Example 42, a steamer (manufactured by Akao Aluminum Co., Ltd., square steamer 26 cm) was used. The steamer is equipped with a substance solution tank that can supply a cooled introduction substance solution, and the introduction substance solution is supplied into the food container after heating is completed.

<Preparation of introduced substance solution>
A proteolytic enzyme (plant-derived protease, manufactured by Shin Nihon Kagaku Kogyo Co., Ltd.) was used as the introduction substance. It was dissolved in 1% saline solution to adjust to 0.05% (w / v).

<Temperature adjustment of ingredients>
The breast breast was heated using heating devices 1 to 3. In the heating device 1, microwave heating is performed at 500 W for 1 minute, in the heating device 2, baking is heated for 10 minutes (5 minutes on the front surface and 5 minutes on the back surface) in an aluminum container installed on a hot plate, and in the heating device 3, in a hard container. By steaming and heating for 10 minutes, the trimne temperature was raised to 90 ° C.

<Substance introduction processing>
After the heat treatment, the introduced substance solution (enzyme solution adjusted to 10 ° C) is automatically injected from the attached substance solution tank into the food container to bring it into contact with the food, and the temperature of the breast is rapidly lowered to generate the introduction driving force. rice field. The enzyme solution was immersed in the introduced enzyme solution for 5 minutes to introduce the enzyme solution into the inside of the breast breast. The temperature of the breast breast after 5 minutes was lowered to 20 ° C.

<Enzyme reaction and enzyme inactivation treatment>
After introducing the enzyme solution, the sample was taken out from the enzyme solution and subjected to an enzymatic reaction in a refrigerator set at 4 ° C. for 16 hours. Subsequently, the enzyme was completely inactivated by heating in a steam convection oven (manufactured by Maruzen Co., Ltd., SSC-04MSC type) set at 80 ° C. for 20 minutes.

<Result>
The breasts, which were heat-treated with the heating devices 1 to 3 and then immersed in a cold enzyme solution to introduce the enzyme, were all adjusted to be about one-third as soft as those without the enzyme treatment. It was found that the substance can be introduced even by using a commercially available heating device.

(16) Introduction of substances (microorganisms) into foodstuffs [Example 43]
<Ingredient preparation>
Commercially available breast breast meat frozen in a freezer overnight was thawed, tenderized with a muscle cutting machine (manufactured by JACCARD), and then cut into 3 × 3 × 1 cm pieces to prepare foodstuffs.

<Preparation of introduction solution>
As an introduction solution, 1 ml of spore-forming bacterial solution (Bacillus subtilis, 1.9 × 10 ⁹ cfu / ml) was diluted 10-fold with sterile physiological saline, heated at 80 ° C. for 10 minutes to activate, and then sterile physiological saline. It was diluted 30-fold with water ^{to prepare a 6.3 × 10 7} cfu / ml spore-forming solution.

<Sample temperature adjustment>
The sample was heated in boiling water for 5 minutes. It was confirmed that the temperature of the food material was 90 ° C. or higher, and it was used in the test.

<Introduction solution introduction process>
Immediately after heating, the sample was immersed in an infusion solution cooled to 4 ° C. for 5 minutes. The temperature of the food after immersion was 10 ° C. After immersion, the solution was removed, the surface of the sample was washed with sterile physiological saline, and the number of spore-forming bacteria introduced into the sample was measured.

<Control production>
The temperature-adjusted sample was immersed in sterile saline at 4 ° C. for 5 minutes.

<Method for measuring the number of spores>
The sample after the introduction treatment was collected in a Stomacher bag, sterilized physiological saline was added so that the total weight was 10 times that of the sample, and then crushed with a Stomacher (manufactured by Organo Corporation) for 2 minutes. The sample solution after the crushing treatment was serially diluted with sterile physiological saline, and then 1 ml of the diluted sample solution was subjected to pour culture (30 ° C., 48 hours) using a standard agar medium (Nihon Pharmaceutical Co., Ltd.). The number of expressed colonies was measured.

[Example 44]
Treatment was carried out in the same manner as in Example 43 except that carrots were used as the sample. The carrots were peeled thickly and cut into 1 cm thick ginkgo biloba. It was heated in a steam convection oven (manufactured by Maruzen Co., Ltd., SSC-04MSC type) set at 95 ° C. for 20 minutes. After heat dissipation, it was frozen overnight in a freezer, and when used, it was thawed under running water and used for the test.

<Result>
The results of the bacterial count measurement of the examples and controls are shown in Table 15. In Examples 43 and 44, a large amount of microorganisms could be introduced into the food material.

Claims (13)

A method of introducing a substance into a foodstuff that retains a shape that can be recognized by appearance by generating an introduction driving force by using the volume change of the gas in the foodstuff due to the temperature rise and fall of the foodstuff (however, the introduction driving force by decompression treatment) Except for the method of generating
The temperature of the food is raised, causing the vaporization of the dissolved gas in the food, the vaporization of the water in the food, and the volume expansion of the gas in the food containing these.
Then, under normal pressure, the temperature of the food is lowered by bringing it into contact with the introduced substance.
To a foodstuff, which is characterized by controlling the introduction amount and / or the introduction depth of a substance into the foodstuff by adjusting the introduction driving force generated by causing the aggregation of water vapor in the foodstuff and the volume contraction of the gas in the foodstuff. Material introduction method. It is a method of introducing a substance into a food material that retains a shape that can be recognized by appearance by generating an introduction driving force by using the volume change of the gas in the food material due to the temperature rise and fall of the food material.
The ingredients are animal materials,
The temperature of the food is raised, causing the vaporization of the dissolved gas in the food, the vaporization of the water in the food, and the volume expansion of the gas in the food containing these.
Then, under normal pressure, the temperature of the food is lowered by bringing it into contact with the introduced substance.
Adjust the introduction driving force S1 defined by the following formula, which is generated by agglomeration of water vapor in the food material and volume contraction of the gas in the food material, to 233 or more, and adjust the introduction amount and / or the introduction depth of the substance into the food material. A method of introducing substances into foodstuffs, which is characterized by controlling.

(In the formula, S1: introduction driving force, E1: theoretical expansion coefficient (%) of foodstuff (animal material), t ₁ : temperature after temperature reduction (° C.), t ₂ : temperature after temperature rise (° C.) , A, b, c are coefficients.) It is a method of introducing a substance into a food material that retains a shape that can be recognized by appearance by generating an introduction driving force by using the volume change of the gas in the food material due to the temperature rise and fall of the food material.
The ingredients are vegetable materials
The temperature of the food is raised, causing the vaporization of the dissolved gas in the food, the vaporization of the water in the food, and the volume expansion of the gas in the food containing these.
Then, under normal pressure, the temperature of the food is lowered by bringing it into contact with the introduced substance.
Adjust the introduction driving force S2 defined by the following formula, which is generated by agglomeration of water vapor in the food material and volume contraction of the gas in the food material, to 216 or more, and adjust the introduction amount and / or the introduction depth of the substance into the food material. A method of introducing substances into foodstuffs, which is characterized by controlling.

(In the formula, S2: introduction driving force, E2: theoretical expansion coefficient (%) of foodstuff (vegetable material), t ₃ : temperature after temperature decrease (° C), t ₄ : temperature after temperature rise (° C) , A, b, c are coefficients.) The method for introducing a substance into a food material according to any one of claims 1 to 3, wherein the temperature of the food material after the temperature rise is 40 ° C. or higher and 100 ° C. or lower. The method for introducing a substance into a food material according to any one of claims 1 to 4, wherein the difference between the temperature of the food material after the temperature rise and the temperature of the introduced substance is 10 ° C. or more. The foodstuff according to any one of claims 1 to 5, wherein the introduced substance is at least one selected from the group consisting of proteins, fats and oils, enzymes, polysaccharides, thickeners, emulsifiers, starches, and microorganisms. How to introduce substances into. Any one of claims 1 to 6 as a method for raising the temperature of the food material, at least one selected from the group consisting of moist heat heating, dielectric heating, saturated steam heating, superheated steam heating, baking heating, and Joule heating is used. Method of introducing substances into the ingredients described in the section. As pretreatment steps for the ingredients, freezing, moist heat heating, dielectric heating, saturated steam heating, superheated steam heating, pressure heating, baking heating, Joule heating, muscle cutting, tumbling, dehydration, degreasing, drying, acid treatment, alkali treatment. The method for introducing a substance into a food material according to any one of claims 1 to 7, wherein at least one selected from the group consisting of enzyme treatment, dielectric treatment, ultrasonic treatment, baking soda treatment, and alcohol immersion is used. The foodstuff according to any one of claims 1 to 8, wherein the method for providing the introduced substance is at least one selected from the group consisting of immersion, spraying, coating, and contact with a substance-retaining substrate. Material introduction method. The method for introducing a substance into a food material according to any one of claims 1 to 9, wherein two or more kinds of introduced substances are introduced into the food material in layers. The method for introducing a substance into a food material according to any one of claims 1 to 10, wherein a heating device capable of controlling the temperature of the food material and the temperature of the introduced substance is used. A method for producing a substance-introduced food material, which uses the method for introducing a substance into the food material according to any one of claims 1 to 11. A method for producing a processed food using a substance-introduced food material produced by the method according to claim 12.